Have ready an 8-inch square non-stick cake pan. Coat pan with vegetable spray if not using a non-stick pan.

In a large saucepan over medium heat, cook the sugar with the evaporated milk, stirring constantly with a wooden spoon until it reaches a boil. Turn down heat slightly, but continue to stir for 6 minutes during a gentler boil. If the mixture begins to brown and stick to bottom of saucepan, turn heat down again, but continue to maintain a boil. Turn off the heat after 6 minutes, then quickly add remaining ingredients, beating constantly until the butter and white chocolate are fully melted, and the mixture becomes well blended, thick and smooth. Immediately pour into cake pan, smoothing the mixture to evenly fill the pan. Take caution when touching the pan; it will quickly become hot. Set aside for 2 hours or until pan and contents are comfortable to the touch. Place pan in freezer for 10 minutes to shrink the fudge from sides of pan for easy removal to a cutting board. Carefully cut fudge into squares with a very sharp knife. Serves 6–8. --

Tuesday, May 20, 2008

At the rate I've been going lately, stretched in all directions over many, many weeks, it looked like I was forgetting about The Well-Seasoned Cook's first birthday back in early March (celebratory sweet in next post), as well as the generous and thoughtful awards I have been honored with during this time. Yet despite my distractions, this blog and your frequent visits and comments have never been all that far from my mind. If you are a blogger of any committed length of time, you know what I am talking about.

This post acknowledges with deep gratitude four awards that either have long circulations or recent ones. As I pass them along, I am aware that some recipients may already have enjoyed displaying their badges, while others are not particularly fond of them at all. Please do with them as you wish; I do not expect obligation of any sort. And rather than talk up the particular bloggers, best their particular shining qualities speak for themselves, so you can see what all my fuss is about:

Wednesday, May 7, 2008

There may be hope for me yet. I thought, perhaps, I would have to enter a 12-step program. But now that I see my addiction laid out before me, all the jars, bottles, vials, packets and envelopes, at least I know I am not in denial: I own too many spices and herbs. Granted, I am probably not unlike many other well-seasoned cooks, with a larder of flavors at the ready and a savage culinary curiosity. But I am too fond of my stockpile; as Gollum might put it, they are all “my precious.”

A few of my favorite things(from back to front): cumin, turmeric and cayenne

And how, exactly, do I know this? Well, there are some containers holding barely a heel of powder or crumb of dried leaf, yet I cannot part with them. There are also the duplicates and triplicates, purchased when I could not find a particular ingredient somewhere in the abyss of my cabinets. This is a confession that leaves me as red as a chile pepper (cayenne, if you must know), and more than a little troubled by the chaotic greed of it all. I have been collecting nonstop for the last two years, and doubt that this would ever have given me pause except that a food blogging event is snooping around, wanting to have a look. I have to clean for company now, put the racks, carousels, baskets and canisters into a semblance of organization that will not deepen my shame. I purchased a beautifully beaten-up apothecary piece, just for the occasion.

It is not a task for the timid. There are literally dozens and dozens of denizens, the aromatics and hush-hued flakes like rosemary and chervil; the ground powders of sage and clove; the delirious floral elixirs; and the war-headed peppers. There are representatives from India, Australia, Thailand and Morocco; Mexico, Spain, Italy and Jamaica. It is a roller coaster, a shrieking mess that begs some calm and order.

There is calm and order…for a time. I am happy with my accomplishment. It is practical, it is neat, and it was very hard won. But I am feeling a little angst, too. There may be no hope for me, after all. Now that the photos have been taken, I notice there is actually some empty space left in a cubby hole or two. Nature abhors a vacuum. Something must be done. Perhaps I’ll fill in with some grains of paradise. I’ve never had them before. Precious.

In a large skillet, over medium-high heat, liquify the ghee then add the mustard seeds and asafoetida. Continue to heat until you hear the seeds popping. (Avert your face to prevent being spattered with projectile seeds.) Quickly add the curry leaves, stirring briefly until wilted. Add the tomatoes, cumin, cayenne and turmeric. Stir, then cook on low heat for about 10 minutes. Stir in mango, cover skillet, and cook for another 10 minutes. Add salt and green onion, cooking uncovered for about 3 minutes. Serves 2. --

This post is being submitted to Gabi of The Feast Within, hosting Show Us Your Spice Collection, the latest volume in the Show Us Your...events, created by Ilva of Lucullian Delights.

In a small bowl, whisk the water with the wasabi and sugar until frothy and without lumps. Add the remaining ingredients. Set aside at least 2 hours for the flavors to mature. Adjust seasonings according to taste. More sesame oil by the drop will mellow the wasabi, while more vinegar by the teaspoon will reduce the sweetness. Stir right before serving to homogenize any settling at bottom of the bowl. Dresses 4 salads. --

This post is being sent to Anh of Food Lover's Journey, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this very popular weekly food blogging event.

My Portfolio

My Licensed Photography

I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.